Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 8 servings (about 1 2/3 cups)
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 110 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 6 grams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 0.5 grams
Ingredients
2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar
Directions
- Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
- Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
- Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
